Milk and Coffee Bundt Cake: a simple and quick ring cake to prepare, perfect for breakfast and afternoon snack.
There is nothing better than waking up to the aroma of coffee filling the kitchen. But what if that aroma came straight from the oven?
The milk and coffee bundt cake is the morning treat. A simple pantry cake with a soft texture, perfect for dipping in milk or enjoying with coffee.
This recipe combines the delicacy of milk with the aromatic flavor of coffee, plus the indulgent addition of chocolate chips that make every bite extra delicious. It’s a butter-free cake, made with oil, which helps it stay soft for several days.
Now let’s see how to prepare the milk and coffee bundt cake.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup + 1 tbsp cup granulated sugar
- 1 packet baking powder
- 2/3 cup cup milk
- 1/2 cup cup sunflower oil
- 2 tbsp tbsp coffee (strong, cooled) — about 1 fl oz / 30 ml
- 2 1/2 cups all-purpose flour
- 1/3 cup cup chocolate chips
Tools
- 1 Bundt pan
- 1 Bowl
- 1 Electric hand mixer
- 1 Spatula
How to prepare the milk and coffee bundt cake
In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture is fluffy and pale.
Slowly pour in the sunflower oil, the milk and finally the coffee. Continue mixing to combine everything.
Fold in the flour and baking powder. Mix carefully to avoid lumps.
Finally add the chocolate chips. Gently incorporate them with the spatula.
Pour the batter into a previously buttered and floured 24 cm (about 9.5 in) bundt pan. My pan does not need to be buttered or floured. If you want to take a look you can find it in the tools list above.
Bake in a preheated, conventional oven at 356°F for about 35-40 minutes. Make sure to always do the toothpick test before removing from the oven.
Once ready, let the bundt cake cool slightly in the pan before turning it out onto a serving plate. If you like, before serving dust with powdered sugar.
Storage
The bundt cake keeps for about 3-4 days. The best way is to store it under a glass dome or in an airtight cake container.
FAQ (Questions and Answers)
Can I replace cow’s milk with a plant-based drink?
Yes. You can use almond milk for a slightly toasted aftertaste or soy milk to help maintain the structure of the cake.
What can I use instead of chocolate chips?
If you want a different crunchy touch, try coarsely chopped walnut pieces.
